Breakfast for dinner: French toast

Dec. 7, 2012

Cranberry cream cheese stuffed French toast. / Associated Press

Written by

Alison Ladman

Associated Press

In my family, we love having breakfast for dinner — it’s a good change of pace and let’s you have the rich breakfasts that are too heavy in the morning, for dinner. Give it a try.

CRANBERRY CREAM CHEESE STUFFED FRENCH TOAST

CRANBERRY CREAM CHEESE STUFFED FRENCH TOAST

Start to finish: 20 minutes

Servings: 4

INGREDIENTS:

4 ounces cream cheese, softened

1/4 cup chopped dried cranberries

2 tablespoons finely chopped crystallized ginger

1 tablespoon honey

8 slices cinnamon swirl bread

4 eggs

2/3 cup fat-free half-and-half

1 teaspoon cinnamon

1/2 teaspoon ground dry ginger

Butter, as needed

Maple syrup, to serve

DIRECTIONS:

» In a small bowl, mix together the cream cheese, cranberries, crystallized ginger and honey. Divide this mixture between 4 slices of the cinnamon swirl bread, spreading to just 1 / 2inch from the edge. Top with the remaining 4 slices of bread to make 4 sandwiches.» In a medium bowl, whisk together the eggs, half-and-half, cinnamon and dry ginger. Dunk each of the sandwiches into the egg mixture to thoroughly coat and soak them.» In a large skillet over medium heat, melt just enough butter to coat the pan. Working in batches, fry the sandwiches for 4 minutes per side, or until nicely toasted and heated through. Add butter between batches. Serve warm with maple syrup.